This is meant to be a lunch or dinner, but The Big Geek likes it for breakfast. I like it for anything, because it's good.
from Cooking Light
1 1/4 cups chopped green onions
3/4 cup chopped ham (about 3 oz)
2 garlic cloves, chopped
7 (1-oz) Hawaiian bread rolls, cut into 1/2-inch cubes
1 3/4 cups fat-free milk (or whatever type of milk you have)
3/4 cups egg substitute (or 3 large eggs, lightly beaten)
2 tablespoons Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
3/4 cup (3 oz) shredded Swiss cheese, divided
Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onions, ham, and garlic; saute 5 minutes. Remove from heat and cool.
Preaheat oven to 350.
Arrange bread cubes on a baking sheet. Bake at 350 for 15 minutes or until lightly browned, turning occasionally (I confess I never turn mine--it's still good).
Combine milk and next 5 ingredients (milk through nutmeg) in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat.
Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese; top with remaining bread misxutre. Bake at 350 for 25 minutes. Sprinkle with remaining cheese. Bake an additional 20 minutes or until set.
I generally follow this recipe (maybe adding extra cheese, because cheese is good. But as I was typing this, I realized that for the ones I just made, I put in a LOT of extra eggs. I was doubling, and for whatever reason when I read the recipe I thought it said 1 3/4 cups egg--not 3/4 cup. So my most recent batch has an extra 1 1/4 cups of egg in it--and it looks fine. I made it for someone else. I hope it tastes fine. That would explain why it puffed up so much in the oven--but then fell back down. And why it seemed to have so much extra liquid. Oh, well.
I'm betting it tastes just as good, if not better, with the extra egg in there!